Amuse Bouche ​

| Tuna tartare and Tobiko |
n.v, Bisol Jeio, Prosecco, Veneto, Italy

 

All items available à la carte. We can accommodate most allergies and food sensitivities—please inform your server.
 

Appetizers 

Scallop Crudo

| Truffled cracker, fresh Burgundy black truffles, frisée, fermented orange curd |

Duck Confit

| Cocoa brioche, foie gras and cognac mousse, blood orange emulsion |

Calamari

| Semolina, sweet and spicy tomato chutney, lemon aioli, pickled shishito peppers |

Chestnut Bisque

| Porcini bigne, pumpkin seeds, browned butter and sage |

Crispy Burrata

| Hot-Honey, roasted pear, and grilled radicchio |

Organic Greens

| Radish, rainbow carrots, pecorino crotonese cheese, white balsamic & basil |

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Dinner

Cavatelli al Nero

| Homemade black Cavatelli pasta, seafood ragout "Trabaccolara", crumbled lobster cracker and tarragon gremolata |

Tagliatelle Bolognese

| Beef & pork ragù with shaved parmigiano |

Gnocchi

| Organic "fat moon mushrooms", herbed crumbs, truffle oil, parmigiano | 

Heritage Berkshire Pork Loin Milanese

| Herbed panko, Castelfranco radicchio and asian pear salad, Quince emulsion, shaved Piave cheese |

Branzino

| Parsnip crema, Delicata squash, endives and fennel |

Stuffed Chicken

| With eggplant, goat cheese, oven dried tomatoes and wrapped in speck.

Winter pesto |

Smoked Venison

| Juniper berry marinated and smoked venison, polenta and Taleggio cheese, port wine-rosemary reduction |

La Cecina

| Chickpea and oven-dried tomato croquette, porcini and celeriac emulsion, Taleggio cheese, grilled king oyster mushroom and cauliflower |
Vegetarian or Vegan

 

Dessert

Green Tearamisu

| Matcha Tiramisu, mascarpone, lychee and Chartreuse |

Pots du Creme

| Chocolate tuille, caramel & cocoa nibs |

Olive Oil Cake

| Basil-yogurt gelato & berry coulis |

Lemon Goat-Cheesecake

| Dulce de Leche and blueberries |
 

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